Q&A with Cristina Crotti of Il Borgo del Balsamico

Our quick Q&A with Cristina, the soul of the Il Borgo del Balsamico. With her sister, she produces one fine balsamic vinegar and condiments, in the heart of Reggio Emilia.

Q: When you think of yourself, what are the first 3 words coming to mind? A: Colors, music and dance

Q: Tea or Coffee?A: Tea

Q: What is your favourite part of the day? A: Sunset

Q: What or who inspires you?A: Nature, its beauty in all the expression

Q: What is it about Il Borgo del Balsamico that you love the most? A: I love to share my passion with others and know from my clients that my choices are also theirs. We value quality and integrity in our jobs, and that's a beautiful thing.

Q: What are the biggest challenges you face to produce & promote your products in the market? A: Counteract prejudice is probably the biggest one. Often when people have bad experiences from one producer or product, then they cease to see the difference. Being associated to someone not up to our standards is very disappointing, especially for those like us working hard to stand out.

Q: What is the most important lessons you've learnt so far? (in life and/or business)A: People and authentic relationships are the most important thing, in life and in work.

Q: Where would you like to see Il Borgo del Balsamico in the future?A: I would love for the Il Borgo del Balsamico to become an international point of reference for quality, style and innovation and to have clients proud to work with us for our high standards and professionalism.

Q: Something about Balsamic Vinegar that we must know (and quite possibly, we don't)A: There are many types of Balsamic Vinegar with main characteristic. As a producer, you are not allowed to declare the aging of the vinegar. For our prestigious Traditional Balsamic Vinegar DOP of Reggio Emilia (Protected Denomination of Origin) it’s a blend, and we can say it’s more than 12 years aged, more than 15 and more than 25. This is very important to remember, especially when you choose a Balsamic Vinegar and it's been advertised as "aged in barrels for 25 years".

Q: What’s the most fascinating thing you’ve learnt while making balsamic vinegar?A: That the product is alive and continuously changes. We can adjust the product year on year, but the most important thing is to use natural, good ingredients and raw materials, without compromising on the quality.

Q: What is the weirdest use of Balsamic? A: Sushi, fusion cuisine, asian cuisine. It's important to use it as an addition, not cover the flavours with a glaze.